Tuesday, July 30, 2013

Here are a few more pictures of what we've experienced on the food scene!
For those that don't know us, we have a son that lives here. He has been so generous with his time to show us his life here!
We've seen Beverly Hills, Malibu, Venice Beach, Manhattan Beach and more.

Cut in butter until it resembles coarse crumbs ( use a pastry blender)
Fold in cheese
Stir in milk to form a dough

Knead the dough well on a floured board until smooth.
With your hands, pat and press the dough into a 6 inch square
Cut the 6" square into 9 squares
Place on a baking sheet, ( sprayed with a vegetable cooking spray)

I've posted many recipes for dips. I have quite a few favorites. Some are complicated and some are like this one, simple, easy and delicious.
Perfect to serve with a variety of vegetables comparable to the French Crudites.

In a bowl, mix Wafers and butter, until well blended
Press into a 9" pie plate and bake for 5 - 8 minutes or until golden brown
Cool completely and cover the crust evenly with the bananas
Create chocolate curls from 1/2 square of chocolate using a vegetable peeler, set aside
Place the remaining chocolate and peanut butter in a microwave safe bowl and heat until melted (about 1 minute) , stirring until smooth.
Stir in vanilla
Drizzle the chocolate over all of the bananas

In a medium bowl, combine pudding mix and milk
Whisk together about 2 minutes, until well incorporated
Fold in the whipped topping
Spread the mixture evenly over the bananas

Wednesday, July 17, 2013

The entire section is dedicated to tomatoes.
There are many recipes and I decided to post this one for Oven Dried Tomatoes to make Oven Dried Tomato Pesto.
This looks very interesting and something I would make.

First you have to oven dry the tomatoes.
This recipe is for small tomatoes, cherry tomatoes, or grape tomatoes.

Small oven dried tomatoes can be kept in the refrigerator in airtight bags or immersed in olive oil in glass jars. They can also be frozen for up to a year.

Preheat the oven to the lowest setting, such as warm.
Wash and dry the tomatoes. Cut them in half and place them cut side up on a perforated sheet pan or rack. I think a roasting pan with a perforated rack would be perfect.
Salt the tomatoes.
After 5 - 6 hours, turn off the oven, leaving the door closed, so the tomatoes dry further to the consistency of raisins.

Process until smooth, adding a few drops of warm water if necessary, this will simply help the processor.
Once the pesto is at the desired consistency, add olive oil quickly and process until relatively homogenous, not more than a few seconds. ( olive oil will turn bitter if over processed)

Pour into a container, cover and refrigerate.
It will separate , that's OK. Make sure there is a layer of olive oil on the top, adding if necessary.
The pesto will keep for a week.
Make about 3 cups.

Note: to toast the almonds, preheat the oven to 350 degrees. Place the almonds in a single layer on a baking sheet. Bake for about 5 minutes, until the nuts start to darken.

Ways to use oven dried tomatoes:
Toss into salad.
Mix them into a meat or vegetarian based bell pepper stuffing.
Mix with an Olive oil, garlic, rosemary saute to use as a sauce on Pasta and finish with fresh Ricotta Cheese.
Add to Potato Salad.
Chop and mix into burgers,( meat or vegetarian).
Add to stews or soups.
Add finely chopped to Gazpacho.

Mix together the first 5 ingredients in a medium bowl.
Add enough cold water to make a thick batter.
Mix in the zucchini and onion and mix well.
Drop by the tablespoon in a cast iron skillet with hot vegetable oil.
Flatten the patties lightly and brown them , turn them and continue to brown the other side.
Fry to a golden brown.

I received a recipe from my nephew for Miniature Dutch Babies made in a Muffin Tin.
The name was different and I did some research and found that it's a very common recipe. I'm not sure it's possible to locate the original creator of the recipe.
Before I post the recipe for the Muffin Tin Dutch Babies, I wanted to share a recipe that I've had in my collection of my Best of the Best recipes for Dutch Babies with Ham from 1979.
As a vegetarian, I now embrace the Miniature ones that are baked in a Muffin Tin and topped with any flavor of Jam, or simply serve the large ones with fruit or custard, or..... your favorite filling. I think that scrambled eggs and crumbled sausage would be good too.

In a bowl, combine:
Heavy Cream
Flour
Salt
Mix well
With a fork, blend in the eggs until all ingredients are well blended
(Based on the recipe following, you could mix the cream, flour, salt and eggs in a blender).

Butter and Flour the 4 Pie Tins

Arrange 1/4 C Ham in the bottom of each pan
Divide the batter evenly among the pans

Bake in a 450 degree pre heated oven for 15 - 20 minutes

Serve one to each person with Buttered Apples, Powdered Sugar and a Lemon Wedge

Sunday, July 14, 2013

This is a vintage recipe, a family recipe and a Mennonite/Amish recipe.
My mother made this when I was a child...... and continued to make it as my sister and I grew older.
I remember it during the holidays, any holiday.... Thanksgiving, Christmas, Easter. It's definitely a Mennonite Funeral recipe too!

The directions aren't clear as to what to make it in. I remember my mother making it in a bundt pan , some type of mold or a clear glass bowl... you pick!

Dissolve jello in boiling water
Add marshmallows, let them melt
Stir in salt and pineapple
Chill until slightly thickened
Fold in cottage cheese , whipped cream and nuts.
Pour it into your favorite bowl or bundt pan
Chill in the refrigerator until set.

Saturday, July 13, 2013

This week I chose the muffin recipe in the Dallas Morning News. I'm actually a few days late posting this one. I hope to have another recipe on Wednesday.
My wife made these muffins today and we delivered some to two different families.

Gently stir wet ingredients into the dry ingredients just until mixed.
Fold berries into batter

Spoon batter into 24 paper lined cups in muffin tins.
Sprinkle 1/2 tsp of remaining sugar over the top of each muffin.
Bake for 20 to 25 minutes until golden brown.
Muffins will not test done with a toothpick because of the fresh berries.
Allow them to cool 5 minutes before removing from the muffin tins.
Remove paper lined muffins to a wire rack to cool completely.

Pour into serving dishes and top with crumbled ginger snaps or create Napoleons.

Enjoy!
Peace in the Kitchen.

Here's my Amaretto Mousse that can be adapted to the Napoleon too.

1/3 C Amaretto2 TBS Sugar1 TBS Lemon Juice1 C Heavy CreamAmaretti CookiesWhip all of the ingredients except the cookie, in a Kitchenaid Mixer with the whisk attachment.Whip until thickened, soft and billowy.Crumble 2 Cookies into each of 4 Martini Glasses, add Mousse and top with additional Crumbled Cookies.My original recipe for cranberry mousse can be used to make Napoleons for Christmas.

Best of the Best!

Cranberry Mousse:

1C cranberry juice

1- 3 oz. package of raspberry jello

1- can (16oz.) jellied cranberry sauce

1C heavy cream, whipped ( 2C of Cool Whip will also work)

In a saucepan:

heat juice to boiling

stir in jello until dissolved

add cranberry sauce and cook until dissolved.

Transfer to a bowl and refrigerate until thickened.

Whip the cream and fold into the jello mixture.

Transfer to a clear serving bowl to serve.

Pastry Cream:

This is truly one of my Best of the Best Recipes.This is the only Pastry Cream I ever use.Here are a few of the ways that I use it:Cream PuffsFrost the center of a layered cakeStrawberry ShortcakeStrawberries and Pastry CreamA filling for AebleskiversTrifleNapoleonsIt's simple and decadentEqual parts of Vanilla Ice Cream, softened, and Heavy CreamI usually start out with a pint of each (2 cups)Whip the Ice Cream and the Heavy Cream together in a Stand Mixer with a whisk attachmentAdd 1 TBS of Vanilla and 1TBS of Almond ExtractAdd 1 1/2 boxes of French Vanilla Pudding and continue to mix wellRefrigerate wellEnjoy!Peace in the Kitchen!

Bring the first 4 ingredients to a boil, then simmer and cook for 10 minutes
Add pineapple
Return to boil, then simmer another 10 minutes

Strain the mixture
Remove the cinnamon stick and return the liquid to the pan, add 3 TBS of lime juice and simmer until it reduces to 1 1/4 C. , transfer to a bowl and set aside
This is the syrup for a topping

Place pineapple in a bowl and add:
rice
almonds
raisins
Combine well

In a mixer:
beat the egg whites until stiff, add yolks and continue beating until well combined

Fold egg mixture into the pineapple , just until fluffy

Pour into the prepared baking dish and sprinkle with pine nuts

Bake at 375 degrees for 20 minutes
Let it cool
Serve drizzled with the reserved syrup.

This is an interesting dessert. It's not a cake, not a traditional pudding either. The filling is like a pecan pie with apples. The outer edge is chewy, the top forms a thin crust like a macaroon. It's interesting and delicious.

Pour the batter into a buttered 9"X 9"baking dish
Bake at 325 for 40 minutes. Until the crust is formed and brown and the edges begin to bubble.
Cool 10 minutes
Serve hot or at room temperature
Serve with whipped cream or vanilla ice cream

Mango MargaritasI've got another recipe for Mango Margaritas but after I saw this one, I like it better.

2 whole Limes

2 Tablespoons Coarse Sugar (decorator's Sugar)

2 jars (20 Ounce) Mango Chunks, Drained

1-1/2 cup Tequila

1-1/2 cup Triple Sec

1/4 cup Sugar

Preparation Instructions

Zest the limes and lay the zest on a plate. If you have the time, let the zest dry out for ten minutes or so. Pour the coarse sugar over the zest and toss it around with your fingers to combine. Lime sugar! Yum.

Throw the mango chunks into a blender. Pour in the tequila, triple sec, and sugar. Squeeze in the juice of the limes, then top off the whole thing with ice. Blend it until it's totally smooth. Give it a taste, then add more of what you think it needs (alcohol, sugar, lime, etc.)

To serve, cut a small wedge in one of the juiced limes and rub the lime all over the rim of the glass to moisten. Dip the rim of the glasses in the lime sugar to give it a pretty, crystally rim.

About Me

I'm always in pursuit of Peace on Earth and Peace in the Kitchen! I'm vegetarian and I've traveled the world. I have an extensive collection of recipes from family and friends around the world. I enjoy creating new recipes to enter in competition. I've been a finalist in the Dallas Morning News Holiday Cookie Baking contest for over 8 years and the local Central Market Hatch Chile competition. I started a collection of my favorite recipes in 1974 while living in Steamboat Springs,Colorado. I continued to collect my favorite recipes and called the collection the Best of the Best of my favorites. The Blog has exceeded my expectations. I had no idea that it would grow as quickly as it has. I dedicated the Blog to my Aunt Faye. She was a personal chef in Michigan. I have a vast collection of her recipes. Enjoy! Peace in the Kitchen! Terry.